Directions:
In a medium saucepan, heat water, zest, juice, ginger and sugar to a boil. Stir until the sugar is dissolved then boil, uncovered for about 20 minutes. It should reduce slightly and look “thick”. Strain out any large pieces of ginger or zest. Allow to cool completely then pour over fruit. Toss and serve.

*other fruit suggestions: strawberries, pineapple, papaya

My thoughts:

This is the perfect way to end a meal during the hottest weeks of the summer. The ginger-lime syrup is rather thin so it adds a spicy flavor to the fruit without leaving it weighted down or gloppy. A great improvement over the overly sweet fruit salads I have suffered in the past.

If you have leftover syrup, you could drizzle some over pound cake or even better, add it to bubbly water to make homemade ginger ale.

I just wanted to say I tried this recipe - twice. First time I uh, accidentally cooked the syrup too long, and produced really delicious ginger lime candy! Yeah! The SECOND time I was smart, and watched my time, and wow. It's absolutely amazing! I love it, and so did all my guests. Thanks so much! It's a perfect summer treat!!